Recipe Tip: Polenta & Gorgonzola Antipasto

Recipe Tip: Polenta & Gorgonzola Antipasto

Top Recipe for 8 Persons. All ingredients and tips for getting it right. A classic antipasto plate from Venice will always include polenta with gorgonzola.



    1. Step 1

      Bring the water to the boil, then stir in the polenta flour followed by the oil and simmer, stirring frequently, until the polenta has absorbed all the water and forms a thick paste, about 40 minutes.
    2. Step 2

      Pour the polenta paste onto a baking tray or into an oven dish, spread out until level and leave to cool completely. Cut into even pieces.
    3. Step 3

      Slowly and gently heat the balsamic vinegar and honey for around 2 to 3 hours until reduced and thickened to a syrupy consistency.
    4. Step 4

      Blend gorgonzola and cream with a little salt and olive oil until it emulsifies, about 5 minutes
    5. Step 5

      Fry the polenta pieces in olive oil on both sides until lightly browned. Top with gorgonzola cream, balsamic reduction and chopped walnuts.